Even if the “classic” Tiramisù is considered one of the best known and delicious Italian desserts, in the recent years many styles of the original recipe have been served in many restaurants all around Italy. Here you will find a style that will make you forget for a moment the original one. (A recipe from “Tiramisu Amore Mio” by Varinia Cappelletti & Edoardo Cecotto.)
Tiramisù with “Mixed barries”
Makes 4-6 servings
• 1 Cup 8 Oz. (226 g.) Mascarpone cheese (room temperature)
• 3 Eggs
• 4 Tbsp of sugar
• Pinch of salt
• 12 Ladyfingers for decorations (optional)
• 7 Oz. (200 g.) Sponge cake.
• 1 Cup blueberry syrup
• 3 Tbsp water
• 2 Cups with mixed berries
How to make the basic cream
1. With an electric mixer, beat the egg whites until stiff. Add a pinch of salt and 1 Tbsp of sugar while mixing
2. In a separate bowl, beat the egg yolks, adding 3 Tbsp of sugar. Beat until the mixture has a consistency of mousse (about 3-4 minutes)
3. Add the mascarpone cheese to the egg yolk mixture. Beat quickly at a reduced speed until creamy. Using a wooden spoon, fold in the egg whites how to make the tiramisù
4. In a separate bowl combine a cup of blueberry syrup and 3 Tbsp of water for dipping
5. Cut Sponge Cake into vertical slices exactly 1/4 inch thick. You can use the small pieces to fill in any gaps
6. With a pastry brush moisten the sponge cake with the blueberry syrup
7. For this dessert use one of the following containers: 9×9 cake pan (glass, plastic, ceramic, alluminium): Glasses (8 or more Fl. Oz.): Bowls (8-12 Fl. Oz.) place a layer of the “Basic cream”, and then the sponge cake soaked in a blueberry syrup. Repeat for 2 layers.
8. Optional: Serve on the plate and decorate with Ladyfingers and forest fruits
9. Chill at least 2-3 hours before serving
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